摘要:

ABSTRACTAs the concern for controlling costs and improving productivity infoodsenices continues to increase, foodservice directors may look to existing research in foodservice systems for answers. As directors review existing research, they will find that the body of literature is limited with regard to alternative foodsevice systems. The purpose of this paper is to review the foodservice systems literature from 1950 to 1990 and to demonstrate the relatively untapped potential of statistical methodologies in the study of foodservice systems. Only 35% of authors of reviewed articles (n = 32) used descriptive or inferential statistical methods. The authors of the present study present examples of possible research studies along with appropriate statistical techniques that may be used to analyze the data.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00205.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThis study was conducted to determine if a selective menu would increase the consumption of food by the clients and to identify which method of plate waste measurement, weighed return, visual estimation, or patient recall would the most accurate for hospitalized children ages 5 to 18. Trays (n = were visually assessed to determine the remaining food to the nearest fraction Each returned food item was individually weighed to the nearest 0.10 g. Patients were interviewed after the tray was removed. Results indicated that patients returned a smaller percentage of entrees than they did vegetables, starch, or items. Patients returned larger amounts of vegetables than desserts or dairy products. Smaller amounts of vegetables were returned by patients who had been offered selective menus than when nonselective menus were used. Amounts were determined by weighted return, visual estimation of return, and patient recall of amount returned. Changing menu styles from nonselective to selective resulted in less plate waste of vegetables but not of other food groups. Significant correlations were found between the three methods of estimating plate waste. Visual estimates, which had the highest correlation with weighed returns, underestimated some food categories.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00206.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00207.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTA door‐to‐door survey was conducted in Costa Rica to identify consumer attitudes and concerns about the safety of fruits and vegetables available in the marketplace. The sample (n = 98) was randomly selected from a panel of 255 households in urban and rural areas. More than half the respondents (54%) expressed confidence in the safety of the produce available in the marketplace, while a minority (11%) reported avoiding the consumption of some produce due to food safety concerns. A majority of respondents (64% agreed that the only way farmers control pests today is by using pesticides and that these are used indiscriminately (57%). Yet, 53% of the sample agreed that growers today use many practices to protect the environment and provide safe food. Consumers (48%) perceived farmers to be concerned about the environment and safe food, and agree (43%) that farmers carefully manage the use of chemicals and other techniques to produce clean, safe, fresh food. The majority (65%) of respondents were aware of the training programs and technical assistance provided to farmers on the use of chemicals by the Ministry of Agriculture and Cattle (MAG). Information sources on which consumers rely are television (92%), radio (73%), and newspapers (63%). These findings show that while many consumers are not completely confident in the chemical safety of produce, few have reduced produce consumption. Consumers are also concerned with the perceived indiscriminate use of pesticides by farmers. Since public confidence appears to be high for MAG, the government may want to use MAG and the mass media to provide consumer education programs on food safety that specifically address the use of pesticides by farm

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00208.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

ABSTRACTThirty hospitals in Sydney were surveyed to compare the normal cooking methods and warm‐holding conditions of vegetables prepared in cook/chill versus cook/hot‐hold foodservice systems. Times and temperatures during cooking, holding and service were measured for one day in each hospital. Most hospitals used steamers to cook potatoes, pumpkin and carrots, but other vegetables were usually boiled. In hospitals using cook/chill foodservice systems the cooked vegetables were held at high temperatures (above 50C) for significantly shorter times than in hospitals with cook/hot‐hold systems (49 vs 72 min; p<0.001). In cook/chill systems, however, the vegetables underwent longer periods of holding between 10 and 50C during cooling and meal plating (mean 157 min), compared with 16 min in the cook/hot‐hold hospitals (p<0.001). The substantial time that vegetables in cook/chill hospitals were exposed to temperatures between 10 and 50C could have an adverse effect on nutrient retention and further research is

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00209.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

摘要:

Book reviews in this article:INVENTORY CONTROL SYSTEMS IN FOODSERVICE ORGANIZATIONS. Programmed Study Guide, 1st Ed.I.Y. KIM, F.H. FINLEY and A.M. FANSLOW.ADVANCED PROFESSIONAL COOKING. Wayne Gisslen.FOOD PREPARATION STUDY COURSE: QUANTITY PREPARATION AND SCIENTIFIC PRINCIPLES. Lynne Baltzer and Shirley A. Gilmore.FOODSERVICE MARKETING FOR THE 90's. Feltemstein.MICROWAVE COOKING AND PROCESSING; ENGINEERING FUNDAMENTALS FOR THE FOOD SCIENTIST. Dr. Charles R. Buffler, Ph.D.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00210.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1993.tb00204.x

出版商:Blackwell Publishing Ltd    

年代:1993

数据来源: WILEY